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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked salted taro shoots are a healthy, low-calorie vegetable option. They are rich in dietary fiber for digestion and provide essential minerals like potassium and manganese, though those on low-sodium diets should be mindful of the salt content.
A 100g serving contains approximately 28 calories and 5.2g of carbohydrates. This makes them a very light, low-density food suitable for various calorie-controlled diets.
Taro shoots are excellent for gut health due to their fiber content and support heart health through potassium, which helps regulate blood pressure. They also provide Vitamin C for immune support and antioxidants to fight oxidative stress.
Yes, taro shoots are naturally vegan and gluten-free. When buying pre-packaged salted or pickled versions, always check the label to ensure no gluten-containing additives or animal-derived preservatives were used.
No, taro shoots should never be eaten raw. They contain calcium oxalate crystals that cause intense itching and irritation in the mouth and throat; thorough cooking or the salting/fermentation process is required to neutralize these crystals.
With only 5.2g of carbs per 100g, cooked taro shoots can be incorporated into a keto or low-carb diet. They provide volume and fiber to meals without a significant impact on daily carbohydrate limits.
They have a mild, slightly earthy flavor and a unique, spongy texture that is excellent at absorbing the flavors of sauces and spices. The salted version adds a savory, briny depth to dishes.
cooked salted taro shoots is a versatile ingredient found in cuisines around the world. With 28 calories per 100g and 0.7 grams of protein, it's a nutritious addition to many dishes.
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View all vegetable →Discover 0 recipes featuring cooked salted taro shoots with step-by-step instructions.
Browse recipes →They are commonly added to soups, stews, and stir-fries. Because they are already salted and cooked, they can be rinsed to reduce saltiness and then tossed into a dish near the end of the cooking process to soak up the broth.
Store them in an airtight container in the refrigerator for up to 3 to 5 days. If they are heavily salted or submerged in a brine, they may stay fresh for up to a week, but always check for off-odors or slime before consuming.
Yes, you can freeze them in an airtight bag for up to 3 months. However, the spongy texture may become slightly softer or more fibrous upon thawing, so they are best used in blended soups or long-simmered stews after freezing.